Barolo Grille's Korean Inspired Meatballs as featured in KANSAS! magazine 2025, vol 81, issue 1

Barolo Grille was the subject of my Taste article that ran in KANSAS! magazine, 2025, vol 81, issue 1. With inside murals and artistically prepared and presented food and drinks, it fit in quite nicely with this issue's theme dedicated to the celebration of public art in Kansas.

Not only is the food absolutely delicious, the service is stellar. Due to space restraints, the article does not contain all that I wrote about the service that keeps customer coming back for more. I've pasted it in below for those that might be interested. 

Barolo Grille

112 S Santa Fe Ave, Salina, Kansas 67401, United States

(785) 833-2272

Hours: 3-9 p.m. Monday-Thursday, 3-10 p.m. Friday-Saturday; closed Sunday with options available for parties and larger groups.

 

Resized photo scanned from magazine; Jason Dailey photo

Featured recipe that appears along with the article 

KOREAN INSPIRED MEATBALLS 

Created by Chef Jonathan Covert, these meatballs have become a popular addition to the small plate offerings on Barolo Grille’s menu.  Although this recipe is sized for restaurant offering, it can easily be cut in half or quartered.  Many of the ingredients can be adjusted to fit any desired flavor profile. 

Makes 32 two-once meatballs 

INGREDIENTS

Paste:

½ cup minced garlic

½ cup soy sauce (low sodium or gluten-friendly soy works as well)

5 ounces Gochujang (Korean red pepper paste)

1 medium-sized hand of ginger, peeled (ginger will roughly fill a 1/3 cup after peeled and sliced)

1 cup brown sugar (packed)

2 honey crisp apples, peeled and cored

¼ cup sesame oil 

Meatballs:

½ bunch of cilantro, roughly chopped (about 1 cup)

½ small yellow onion small diced. (about 1/3 cup)

4 pounds Wagyu beef (80/20 ground beef is also a good substitute)

4 large eggs (one egg per pound of beef)

1 dup of dried Italian breadcrumbs (pork rinds work well as a gluten-free option)

Salt and pepper to taste.

Option: for additional spice, add Korean Chili Flakes or any desired pepper

INSTRUCTIONS

1.  Paste:  Place all paste ingredients in a blender and blend to a smooth paste; set aside.

2.  Meatballs:  In a large bowl combine all meatball and paste ingredients and mix well

3.  To conduct a “taste and sample,” shape a meatball and bake according to the instructions in step #4. Taste, checking for seasonings and then adjust as needed.

4.  Form mixture into 2-ounce meatballs. Place on a sheet tray that has been lined with parchment paper, or use wire-rack in place of parchment paper if preferred. 

5.  Bake in a preheated 350-degree F. oven for approximately 12 minutes or until an instant-read thermometer registers a temperature of 145 degrees F.

6.  Serve over a bed of kimchi with teriyaki sauce drizzled of the top.

Vaughn Kresin in center with Vangie Henry on left and Meta Newell West on rifht

EXTRA INFO ABOU THE SERVICE AT BAROLO GRILLE:

When it comes to their top-notch front-of-the house service, Vaughn Kresin receives high praise from co-owner Jason Cao and fellow-workers. Citing his respect for others, kindness and compassion, they note that his positive attitude and smile sets the tone as he greets and seats guests, helps bus tables, runs food and bar drinks, and chats with diners to ensure their experience is stellar. Taking it a step further, he has translated these skills and customer courtesies into educational training sessions. According to Vaughn, employee training covers the usual table setting and table waiting basics but there’s a concentrated focus on life skills — communication skills that include everything from the choice of words, to body language, and how to anticipate the needs of others. Vaughn emphatically points out, “These are skills needed in the restaurant business but that also carry over into the real world,” He believes that kindness is essential, both to customers and fellow employees. In Vaughn’s world, this all adds up to a fun working environment that creates camaraderie and a positive work environment.

Creamy Blanco (White) Taco Soup

Hearty and creamy, this chicken taco soup recipe is packed with delicious layers of flavor. 

Creamy Blanco (White) Taco Soup    About 6 servings

3 tablespoons butter

1 medium yellow onion, diced

1 medium red or orange pepper, diced 

2 cloves garlic, minced

1 teaspoon ground cumin

Kosher salt & coarse black pepper to taste

2 1/2 tablespoon all-purpose flour

2 cups whole milk or half & half

1 (4 oz.) can mild green chiles

1/2 pkg. (4 oz.) cream cheese

2 cups (8 oz) cooked, shredded chicken

1 1/2 cups frozen corn (could use a drained can of corn or even creamed corn)

1/3 cup loosely packed chopped fresh cilantro

About 1 cup chicken broth

Toppings: grated Monterey Jack cheese, fresh cilantro leaves, sliced green onions, etc.

1. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion and peppers; cook until softened, 5 to 7 minutes, adding the garlic the last 1 to 2 minutes.
2. Add cumin, salt and pepper to taste, and flour. Cook for a couple of minutes to avoid a raw flour taste.
3. Slowly add the milk, stirring to create a smooth mixture. Add the green chilies, cream cheese, chicken and corn; continue to cook, allowing the mixture to thicken.  
   
   
   
4. Add the cilantro and as much chicken broth as needed for a soup-like consistency. Simmer for at least 5 minutes or longer to meld flavors. Or, transfer to a slow cooker, set on low, if making the soup a few hours ahead. 
   
   
   
5. Garnish bowls of soup with grated Monterey Jack cheese, fresh cilantro leaves, sliced green onions, or toppings of your choice. 
   
   
   

Recipe without photos . . .

Creamy Blanco (White) Taco Soup    About 6 servings

3 tablespoons butter

1 medium yellow onion, diced

1 medium red or orange pepper, diced 

2 cloves garlic, minced

1 teaspoon ground cumin

Kosher salt & coarse black pepper to taste

2 1/2 tablespoon all-purpose flour

2 cups whole milk or half & half

1 (4 oz.) can mild green chiles

1/2 pkg. (4 oz.) cream cheese

2 cups (8 oz) cooked, shredded chicken

1 1/2 cups frozen corn (could use a drained can of corn or even creamed corn)

1/3 cup loosely packed chopped fresh cilantro

About 1 cup chicken broth

Toppings: grated Monterey Jack cheese, fresh cilantro leaves, sliced green onions, etc.

1. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion and peppers; cook until softened, 5 to 7 minutes, adding the garlic the last 1 to 2 minutes.
2. Add cumin, salt and pepper to taste, and flour. Cook for a couple of minutes to avoid a raw flour taste.
3. Slowly add the milk, stirring to create a smooth mixture. Add the green chilies, cream cheese, chicken and corn; continue to cook, allowing the mixture to thicken.  Add the cilantro and as much chicken broth as needed for a soup-like consistency. 
4. Simmer for at least 5 minutes or longer to meld flavors. Or, transfer to a slow cooker, set on low, if making the soup a few hours ahead. 
5. Garnish bowls of soup with grated Monterey Jack cheese, fresh cilantro leaves, sliced green onions, or toppings of your choice. 

LeSueur Pea Salad

As we entered her room, Virginia Hoffman (age 102) asked, “Do you remember LeSueur Pea Salad?” It seems that after a sparse meal of baked (as in dry) mac and cheese with frozen peas (still partially frozen), Virginia’s mind has conjured up the marinated salad that my aunts and mother used to make. Virginia recalls, “By the time we were finished making it, the counter was lined with cans.”  Chock full of vegetables, thiis classic dish with it's sweet and sour cooked dressing doubles as a veggie side and a salad. It was (and still is) agreat addition to lunch and dinner entrées and a popular potluck dish. 

Besides being quite tasty, the salad will keep for several days stored in a covered container in the refrigerator

Shoepeg corn is a white and sweeter than other corn. It is characterized by small, narrow kernels and it's flavor is described as sweet and mild. 

LeSueur Pea Salad  (also know as Shoe Peg Corn Salad & Mainiated Salad)  

About 8 servings

Salad:

1 (15 ounce) can LaSure peas, drained

1 (15 ounce) can Shoepeg corn, drained

1 (15 ounce) can French cut green beans, drained

1 cup chopped celery

1/2 cup chopped green bell pepper

1/2  cup chopped onion

1 (2 ounce) jar pimentos

Vinaigrette:

1 cup granulated sugar

3/4 cup white  vinegar

1/2 cup vegetable oil

1 teaspoon salt

1/2 teaspoon ground black pepper

1. Assemble salad: Mix together peas, corn, green beans, celery, bell pepper, onion, and pimentos in a large bowl.
2. Make vinaigrette: Combine sugar, vinegar, oil, salt, and black pepper in a saucepan over medium heat. Bring to a boil, stirring occasionally.
3. Pour boiling vinaigrette over salad; stir to coat. Refrigerate for 24 hours before serving.

Take the Temperature — Internal Temperature Guides for Baked Goods

The very best way to determine if baked goods are done it to probe them with an instant read thermometer. And, this chart provides the ideal internal temps for all kinds of baked goods.  I keep these chart posted above my stove. 

Apple Pie Spice Cake

Becki Perkings made this for a potluck dinner and it was a hit . . . a cake that I just couldn’t stop eating! Because it’s a dump cake, it is super easy, too. Dump cakes were popular in the late 60s and early 70s and I often made a version of this cake back then. I found the recipe in a Kansas City Nazarene Church cookbook by soon-to-be sister-in-law gave me for a shower gift. It’s one of those old recipes that become new again!   

Apple Pie Spice Cake    Makes a 9x13-inch cake

1 (15.25 ounce) package spice cake mix, or use a homemade version

2 (21-ounce) cans apple pie filling, or use a homemade version

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 tablespoon granulated sugar

3/4 cup (1 & 1/2 sticks) butter, thinly sliced

1 cup chopped pecans

1. Preheat the oven to 350° F. 

2. Pour apple pie filling into a 9x13-inch rectangular baking pan. 

3. Mix cinnamon, nutmeg, allspice, and sugar in a small bowl; sprinkle mixture over pie filling. 

   
   
   
4. Pour dry cake mix over apples; dot with butter and scatter nuts on top. 

   
   
   
5. Bake in the preheated oven until cake is brown on top and bubbling on the sides, about 45 to 60 minutes
   
   
   

Recipe without photos . . .Apple Pie Spice Cake    Makes a 9x13-inch cake

1 (15.25 ounce) package spice cake mix, or use a homemade version

2 (21-ounce) cans apple pie filling, or use a homemade version

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 tablespoon granulated sugar

3/4 cup (1 & 1/2 sticks) butter, thinly sliced

1 cup chopped pecans

1. Preheat the oven to 350° F. 

2. Pour apple pie filling into a 9x13-inch rectangular baking pan. 

3. Mix cinnamon, nutmeg, allspice, and sugar in a small bowl; sprinkle mixture over pie filling. 

4. Pour dry cake mix over apples; dot with butter and scatter nuts on top. 

5. Bake in the preheated oven until cake is brown on top and bubbling on the sides, about 45 to 60 minutes

Pecan Pie Bars

Barry found this recipe and added it to my "to make" list. Seemed like a perfect addition to today's K-State fall tailgate. Go CATS! 

Pecan Pie Bars      Yield: 24 bars 

1 1⁄2 cups (3 sticks) salted butter, softened and divided

1 2⁄3 cups firmly packed light brown sugar, divided

2 2⁄3 cups all-purpose flour

1⁄2 teaspoon kosher salt

1⁄2 cup light corn syrup

2 tablespoons heavy whipping cream

2 cups coarsely chopped pecans

1⁄4 teaspoon vanilla 

1. Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
2. In a large bowl, beat 1 cup butter and 2⁄3 cup brown sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. 
   
   
   
3. Add flour and salt, beating until crumbly. 
   
   
   
4. Press mixture into bottom of prepared pan.
   
   
   
5. Bake for 20 minutes.
6. In a medium saucepan, heat corn syrup, cream, remaining 1⁄2 cup butter, and remaining 1 cup brown sugar over medium heat until sugar is dissolved, about 1 minute. Remove from heat. Stir in pecans and vanilla. 
7. Pour mixture over prepared crust, spreading to edges. 
   
   
   
8. Bake for 15 to 20 minutes, until golden brown.
   
   
   
9. Place on a cooling rack and et cool completely. Using excess parchment as handles, remove from pan, and cut into bars.
   
   
   

Recipe without photos . . .

Pecan Pie Bars      Yield: 24 bars 

1 1⁄2 cups (3 sticks) salted butter, softened and divided

1 2⁄3 cups firmly packed light brown sugar, divided

2 2⁄3 cups all-purpose flour

1⁄2 teaspoon kosher salt

1⁄2 cup light corn syrup

2 tablespoons heavy whipping cream

2 cups coarsely chopped pecans

1⁄4 teaspoon vanilla 

1. Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
2. In a large bowl, beat 1 cup butter and 2⁄3 cup brown sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. 
3. Add flour and salt, beating until crumbly. 
4. Press mixture into bottom of prepared pan.
5. Bake for 20 minutes.
6. In a medium saucepan, heat corn syrup, cream, remaining 1⁄2 cup butter, and remaining 1 cup brown sugar over medium heat until sugar is dissolved, about 1 minute. Remove from heat. Stir in pecans and vanilla. 
7. Pour mixture over prepared crust, spreading to edges. 
8. Bake for 15 to 20 minutes, until golden brown.
9.  Place on a cooling rack and et cool completely. Using excess parchment as handles, remove from pan, and cut into bars

 

 

Muffin Pan (Individual) Quiches

Individual servings of quiche that can be served immediately after baking, or  refrigerate for quick grab-and-go breakfasts. Or, pair with a salad or vegetables, and roll or toast for a light evening meal. 

Muffin Pan Quiches    12 to 14 individual quiches (depending on muffin pan size)

10 large eggs

1/2  cup milk or cream

1 cup shredded Cheddar cheese

1/2 cup chopped vegetables such as bell peppers, tomatoes, onions

1/2 cup cooked crumbled bacon or sausage (optional)

Salt and pepper to taste

Non-stick cooking spray

1. Preheat oven to 350°F. Spray muffin tin with non-stick cooking spray to prevent the egg bites from sticking. (Custard cups could also be used.)
2. Chop up any vegetables; cook bacon or sausage and then chop up.
   
   
   
3. In a medium mixing bowl, whisk together the eggs, milk or cream, salt, and pepper. Make sure to whisk until the yolks and whites are fully combined. 
   
   
   
4. Place a handful of the chopped veggies, meat and a bit of cheese into each cavity of the muffin tin.
   
   
   
5. Carefully pour or ladle the egg mixture into the muffin tin, filling each cup about 3/4 of the way full.
   
   
   
6. Use a fork to stir each muffin cavity to ensure the ingredients are well mixed into the egg mixture.
7. Bake in the preheated oven for about 12 to 18 minutes, or until the egg bites are set in the middle and slightly golden on top.
8. Let the egg bites cool for a few minutes before using a butter knife or spatula to gently loosen and remove them from the tin.
9. Serve the egg bites warm. Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 2 months. Reheat in the microwave for 10 seconds when ready to eat.
   
   
   

Recipe without photos . . .  Muffin Pan Quiches    12 to 14 individual quiches (depending on muffin pan size)

10 large eggs

1/2  cup milk or cream

1 cup shredded Cheddar cheese

1/2 cup chopped vegetables such as bell peppers, tomatoes, onions

1/2 cup cooked crumbled bacon or sausage (optional)

Salt and pepper to taste

Non-stick cooking spray

1. Preheat oven to 350°F. Spray muffin tin with non-stick cooking spray to prevent the egg bites from sticking. (Custard cups could also be used.)
2. Chop up any vegetables; cook bacon or sausage and then chop up.
3. In a medium mixing bowl, whisk together the eggs, milk or cream, salt, and pepper. Make sure to whisk until the yolks and whites are fully combined. 
4. Place a handful of the chopped veggies, meat and a bit of cheese into each cavity of the muffin tin.
5. Carefully pour or ladle the egg mixture into the muffin tin, filling each cup about 3/4 of the way full.
6. Use a fork to stir each muffin cavity to ensure the ingredients are well mixed into the egg mixture.
7. Bake in the preheated oven for about 12 to 18 minutes, or until the egg bites are set in the middle and slightly golden on top.
8. Let the egg bites cool for a few minutes before using a butter knife or spatula to gently loosen and remove them from the tin.
9. Serve the egg bites warm. Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 2 months. Reheat in the microwave for 10 seconds when ready to eat.

 

Multigrain Seeded Bread . . . soft & fluffy

Chockful of grains and seeds, the bread also includes whole wheat flour that creates a hearty, nutritious and delicious loaf. And, the addition of bread flour vital wheat gluten ensures that the bread is soft and fluffy (versus the dense and heavy loaves that often are the result of whole wheat seeded loaves ). It does take awhile to make the loaf, but it is definitely worth the time and effort.             

 

Multigrain Seeded Bread Yield: 2 loaves

2 packages of instant yeast (scant 2 tablespoons)

1 tablespoon honey (use maple syrup or agave to make it vegan)

1/4  cup warm water (105-115°F)

-----

2 cups warm water 

4 tablespoons honey

½ cup 7, 9 or 10 grain cereal (such as Bob’s Red Mill)

1 cup old fashioned oatmeal

2  cups whole wheat flour

1/4 cup flaxseed

1/3 cup sunflower seeds

1/3 cup pumpkin seed

2 to 3 cups bread flour (more or less as needed)

1/4 cup vital wheat gluten (provides the extra gluten than whole-grain loaves need to rise their highest) 

1 1/2 tablespoons salt (yes, this is tablespoons)

1/2 cup (1 stick) melted butter, cooled slightly (use coconut oil or vegetable oil to make it vegan)

Egg wash (mix an egg with about a teaspoon of water) 

1. Proof Yeast:  Add the yeast and 1 tablespoon of honey to 1/4 cup water. Set aside for about 5 minutes until it gets bubbly.
2. Sponge: In a large mixing bowl, add the proofed yeast, 2 cups warm water, 4 tabespoons honey, multi-grain cereal, oatmeal, 1 cup of the whole wheat flour, the seeds, 1 cup of bread flour, and vital wheat gluten.
   
   
   
3. Stir until well mixed.
4. Cover and set in a warm place to rise , about 30 minutes and up to 3 hours.
5. Bread: Stir the sponge down and add the salt and butter.
   
   
   
6. Using the dough hook on your mixer beat in the remaining whole wheat flour and enough of the remaining bread flour to make an elastic dough. Knead for 6 to 10 minutes, or until smooth and elastic.
7. Cover and place in a warm spot to rise. Let rise until double, about 45 minutes to 1 hour.
8. Punch down and form into 2 loaves 
9. Place in greased pans and cover; let rise for about 45 minutes to 1 hour or until doubled.
   
   
   
10. Make 3 shallow diagonal cuts across top  f loaves with a sharp knife; brush with an egg wash. Add additional seeds or oatmeal to the top of loaf if desired. 
    
    
    
11. Bake in preheated 375°F for 40 minutes or until golden brown. Loaves will sound hollow when tapped if they are done. Or, use an internal thermometer, inserted in the middle of loaf — temperature should be 200° to 210° F..
    
    
    

Note: Cool completely before slicing.

Recipe without photos . . .  

Multigrain Seeded Bread Yield: 2 loaves

2 packages of instant yeast (scant 2 tablespoons)

1 tablespoon honey (use maple syrup or agave to make it vegan)

1/4  cup warm water (105-115°F)

-----

2 cups warm water 

4 tablespoons honey

½ cup 7, 9 or 10 grain cereal (such as Bob’s Red Mill)

1 cup old fashioned oatmeal

2  cups whole wheat flour

1/4 cup flaxseed

1/3 cup sunflower seeds

1/3 cup pumpkin seed

2 to 3 cups bread flour (more or less as needed)

1/4 cup vital wheat gluten (provides the extra gluten than whole-grain loaves need to rise their highest) 

1 1/2 tablespoons salt (yes, this is tablespoons)

1/2 cup (1 stick) melted butter, cooled slightly (use coconut oil or vegetable oil to make it vegan)

Egg wash (mix an egg with about a teaspoon of water) 

1. Proof Yeast:  Add the yeast and 1 tablespoon of honey to 1/4 cup water. Set aside for about 5 minutes until it gets bubbly.
2. Sponge: Add the warm water, honey, multi-grain cereal, oatmeal, 1 cup of the whole wheat flour, the seeds, 1 cup of bread flour, and vital wheat gluten.
3. Stir until well mixed.
4. Cover and set in a warm place to rise , about 30 minutes and up to 3 hours.
5. Bread: Stir the sponge down and add the salt and butter.
6. Using the dough hook on your mixer beat in the remaining whole wheat flour and enough of the remaining bread flour to make an elastic dough. Knead for 6 to 10 minutes, or until smooth and elastic.
7. Cover and place in a warm spot to rise. Let rise until double, about 45 minutes to 1 hour.
8. Punch down and form into 2 loaves 
9. Place in greased pans and cover; let rise for about 45 minutes to 1 hour or until doubled.
10. Make 3 shallow diagonal cuts across top  f loaves with a sharp knife; brush with an egg wash. Add additional seeds or oatmeal to the top of loaf if desired. 
11. Bake in preheated 375°F for 40 minutes or until golden brown. Loaves will sound hollow when tapped if they are done. Or, use an internal thermometer, inserted in the middle of loaf — temperature should be 200° to 210° F..

Note: Cool completely before slicing.

 

 

Spicy Molasses Cookies

As the temperatures turn cool and crisp and the leaves are begin to turn, my taste buds are craving fall flavors. Seasonal foods such as  chili, bierocks, apple desserts such as Caramel Apple Pie, baked pumpkin donuts, and molasses cookies. This year I tried Marcia Wilson’s version—Spicy Molasses Cookies that she posted on Facebook (they are a Ree Drummond approved recipe). Warm spices and fragrent molasses combine to create a fantastic fall cookie. 

Spicy Molasses Cookies    Yield: 3 1/2 dozen cookies

1 cup granulated sugar

3/4 cup Crisco vegetable shortening

1/4 cup molasses

1 large egg

2 cups all-purpose flour

2  1/2  teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground cardamom (Marcia said she used allspice, but I stuck with cardamom

1/4 teaspoon salt

----

Extra granulated sugar for rolling 

1. Preheat oven to 350°.
2. Mix sugar, shortening, molasses and egg together until well combined. 
   
   
   
3. Lightly stir dry ingredients together and dump into wet. Mix together until dough is well combined.
   
   
   
4. Using your hands or a small cookie dipper, shape/roll dough into walnut-sized balls, Then generously coat each ball with extra sugar.
   
   
   
5. Place balls on a baking sheet (I flattened mine just slightly) and bake for 9 to 11 minutes, allowing to bake for about a minute after cookies begin to crack.
   
   
   
6. Remove cookies from baking sheet and allow to cool, or eat warm. (I sprinkled with a little more sugar while they were warm.)
   
   
   

Recipe without photos . . . Spicy Molasses Cookies    Yield: 3 1/2 dozen cookies

1 cup granulated sugar

3/4 cup Crisco vegetable shortening

1/4 cup molasses

1 large egg

2 cups all-purpose flour

2  1/2  teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground cardamom (Marcia said she used allspice, but I stuck with cardamom

1/4 teaspoon salt

----

Extra granulated sugar for rolling 

1. Preheat oven to 350°.
2. Mix sugar, shortening, molasses and egg together until well combined. 
3. Lightly stir dry ingredients together and dump into wet. Mix together until dough is well combined.
4. Using your hands or a small cookie dipper, shape/roll dough into walnut-sized balls, Then generously coat each ball with extra sugar.
5. Place balls on a baking sheet (I flattened mine just slightly) and bake for 9 to 11 minutes, allowing to bake for about a minute after cookies begin to crack.
6. Remove cookies from baking sheet and allow to cool, or eat warm. (I sprinkled with a little more sugar while they were warm.)

Valentine Diner Fare . . . as featured in KANSAS! magazine

 In a nod to by-gone days and a tribute to the owners who are currently operating Valentine diners, I wrote an article titled “Space Age Diners” for the vol. 80, issue 5 2024 issue of KANSAS! magazine (pp 50-57). It was easy to get caught up in the history of those diners that were manufactured in Wichita  I discovered that ValentineManufacturing Company constructed portable, self-contained, prefabricated metal units in Wichita from the late 1930s into the mid-1970s. It has been estimated that 2,200 Valentines were built and shipped across the country; over 90 of those remained in Kansas. 

While over 90 Valentine structures have been documented in Kansas, I discovered just 17 that are either still serving food or have plans to open in the near or distant future (see list that follows the recipes). 

 After many years of wear and tear, they are showing their age and are in various states of repair but on our trek across Kansas, Barry and I ate some fantastic food. We didn’t make it to all but we have hopes of sampling more diner food in the future. 

As always, recipes were included with the Taste feature . . .  

SWEET TREATS — Behind the front counter in the LoMar Diner in Eureka is a vintage Taylor Soft-Serve Ice Cream machine that is used to crank out all kinds of sweet treats—cones, cups of ice cream, hand-blended milkshakes and malts made with real malt powder. A diner reviewer from Texas called their chocolate milkshake “the best from here to the west coast.” Owners and operators Daniel & Desiree’ McVey tout other ice cream favorites that include Tornados (soft-serve ice cream mixed with a large choice of candies), Peach Milkshake (a LorMar original milkshake made with real peaches and the same secret ingredient used by the original owners Loy and Mary Browning), and The Marshmallow Nut Cup. Specialties such as these were just one of the reasons this iconic diner represented Kansas as “The Best Drive-In Restaurant in Every State” in the May 2023 online edition of Mash.

 

LoMar Drive In MARSHMALLOW NUT CUP

Yield:  1 serving

Total preparation time: About 2 minutes

INGREDIENTS:

1 (9-ounce) clear plastic PET cup or any clear cup/glass

4-ounces (1/2 cup) marshmallow crème 

4-ounces coarsely chopped roasted and salted peanuts

6-ounces (3/4 cup) soft-serve ice cream, vanilla, chocolate or twist ice cream

 

DIRECTIONS

1.   Drizzle 2 ounces of gooey marshmallow crème around the sides of the cup. 

2.   Sprinkle 2 ounces of the peanuts around the sides of the cup, allowing it to stick to the marshmallow crème. 

3.   Fill cup with 4 ounces of soft-serve ice cream (most popular is vanilla). 

4.   Pat the cup 2 to 3 times lightly on a hard surface in order to shift the ice cream into the cup more evenly and push out any air pockets. Fill the cup with the remaining ice cream, allowing a gap around the inside rim of the cup, forming a peak in the middle. 

5.   Drizzle the remaining 2 ounces of marshmallow crème over the peak, allowing it to drip into the open gap. 

6.   Top with the remaining peanuts. 

7.   Add a spoon and serve immediately!

 

The Grinder Man Tuna Salad Sub is based on a sandwich that Paul Donyon’s Italian grandmother made for him back in Rhode Island. It features simple ingredients punched up with the addition of chili sauce and crunchy celery. Like all their subs, it is served on locally baked white or wheat Italian rolls.

THE GRINDER MAN TUNA SUB

Yield: 4 to 6 serving 

INGREDIENTS 

3 small (5 –ounce) cans water-packed tuna, drained  

10  ounces (1 ¼ cups) mayonnaise

2 ½ ounces (heaping ¼ cup) chili sauce

2 ribs of celery, finely chopped

 

INSTRUCTIONS

1.     Combine all ingredients and lightly mix. 

2.     Serve on Italian sub rolls with lettuce. 

 

Travel guide to vintage Valentine Diners that still serve food or are in the process of renovation. (Details about each are included in the article.)   

1.     Dighton — Frigid Creme, 433 E. Long St., (620) 397-5512. 

2.     Eureka — LoMar Drive In, 916 East River, (620) 583-7810. 

3.     Galena — Hotrod Hangout, Speed Shop & Diner, 201 S Main, (785) 577-9752.  Opening later in 2024.

4.     Grandview Plaza (near Junction City) — Stacy's Restaurant, 118 W Flint Hills Boulevard, (785) 238-3039. 

5.     Hugoton — Acosta’s & Nieto’s Café, 110 W 4th St, (620) 544-4004. T 

6.     Meade — Bob's Drive-In, 801 Carthage St, (620) 873-2862. 

7.     Ness City — Frigid Cream, 501 E. Sycamore St., (785) 798-2424. 

8.     Mission — The Snack Shack on Johnson Drive, 6018 Johnson Drive, (913) 381-3200. N 

9.     Parsons  — Big Sky Bistro, 1500 Main St. Undergoing major remodeling and renovation, this Valentine Burger Bar model is set to reopen in 2024.   

10.  Overland Park— Grandstand Burgers, 4942 Merriam Dr. (913) 362-0111.

11.  Pleasanton — Cookee's Drive-In, 102 E 12th St, (913) 352-8789. 

12.  Smith Center — Pete’s, 114 E. Hwy 36, (785) 686-3223. 

13.  St. John  — The Diner, 106 N. Main. In the process of a major renovation. 

14.  Wichita — Chicken Chicken, 2419 E 13th St, (316) 295-3848.

15.  Wichita — Grinder Man, 510 E Pawnee, (316) 264-3462. Cash only. 

16.  Wichita —Mr. Taco/Tacos Alex, 711 W 25^th St N., (316) 663-5019. 

17.  Wichita — Sport Burger Drive-In, 134 N Hillside, (316) 350-7679.